Step 1

Carefully drain, (not press) the liquid from a 12.3-ounce block of firm Silken tofu.

Step 2

In a blender, place tofu, vinegar, and lemon juice. Blend together on high until the tofu mixture is smooth and well blended. Set aside.

Step 3

Into a med/large slow cooker, add in all ingredients: two cans of drained sweet corn, two cans of creamed corn, melted vegan butter, tofu mixture, vegan cornbread mix, and vegan shredded cheddar and optional green chilies Stir together until well blended.

Step 4

Set on high for 2-3 hours or until cooked through.